The grapes are harvested by hand and then placed in plastic boxes (the so-called plotó).
where the grapes are dried. After 120 days of drying, the grapes are sent to the press. Then the wort and peel are placed in stainless steel tanks for fermentation at a controlled temperature. After fermentation, the skins get off with a soft press.
Aging: 3 years in French oak barrels and 1 year in a bottle.
The average age of the vines: 20 years
Vineyard area: 1 ha
Production: 1000 bottles
Sugar content: 130 g / l
Productivity: 40 centners per hectare.